A new theory of why dietary restrictions can work to reduce disease risk and increase longevity suggests that it is a sever restriction in nutrient intake, rather than calorie intake, that may result in the well known effect.
Studying the genetic diversity of African populations may offer answers to how our sense of taste evolved and may be intertwined with other important functions such as metabolism and immunity, say researchers.
Flavour giant Givaudan is working with scientists at the Massachusetts Institute of Technology (MIT) to come up with a ‘flavour algorithm’ that could one day replace human taste testers.
Genetic manipulation of enzymes in plants responsible for aromas in fruit and vegetable may enable fine tuning of flavours, suggests new research in Nature.